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1 (6 ounce) package cranberry or raspberry gelatin
1/2 cup sugar
1 1/2 cups boiling water
1 (12 ounce) package cranberries
3 medium unpeeled green apples, cut into wedges
1 medium navel orange, peeled and quartered
1 cup diced celery
1 cup chopped pecans
1 cup cold water
1 tablespoon cider vinegar
2 teaspoons grated orange peel
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
3/4 cup mayonnaise
2 tablespoons orange juice
In a large bowl, dissolve gelatin and sugar in boiling water. In a blender or food processor, process the cranberries until coarsely chopped; add to gelatin mixture. Repeat with apples and orange. Stir in celery, pecans, water, vinegar, orange peel, lemon juice and salt. Pour into a 13-in. x 9-in. x 2-in. dish or a 2-1/2-qt. bowl. Chill until set, about 3 hours.
Whisk mayonnaise and orange juice; serve with the salad.
Yield: 12 servings (Serving size: 12 servings)
1/2 cup sugar
1 1/2 cups boiling water
1 (12 ounce) package cranberries
3 medium unpeeled green apples, cut into wedges
1 medium navel orange, peeled and quartered
1 cup diced celery
1 cup chopped pecans
1 cup cold water
1 tablespoon cider vinegar
2 teaspoons grated orange peel
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
3/4 cup mayonnaise
2 tablespoons orange juice
In a large bowl, dissolve gelatin and sugar in boiling water. In a blender or food processor, process the cranberries until coarsely chopped; add to gelatin mixture. Repeat with apples and orange. Stir in celery, pecans, water, vinegar, orange peel, lemon juice and salt. Pour into a 13-in. x 9-in. x 2-in. dish or a 2-1/2-qt. bowl. Chill until set, about 3 hours.
Whisk mayonnaise and orange juice; serve with the salad.
Yield: 12 servings (Serving size: 12 servings)
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